Are you in North Carolina and want to see Shore Debris in person? My jewelry is available at this Sanford location:

Divine Designs by Nancy, 92 Amarillo Ln

You can also find my jewelry in this Southwest Florida gallery:

Elizabet Bryant Art Gallery, 200 West Dearborn Street, Englewood, FL 34223

Wednesday, June 1, 2011

The best carrot cake in the world...

Well, that is my opinion anyway... I love my family's old recipe for carrot cake and have yet to find one in a restaurant that is even half as good. carrot cake with cream cheese frosting It takes a very, very, very long time to make, so I don't make it very often... like for my husband's 26th and 30th birthdays (Yes, those candles are supposed to look like a 3-0, so it will be another 4 years before I taste this creation again...)

But on to the main attraction:


Ingredients:

2 c. flour

1 tsp. soda

2 tsp. cinnamon

1 tsp. sald

2 c. sugar

1 1/2 c. oil

3 eggs

2 c. finely grated carrots (freshly grated)

1 c. well drained crushed pineapple (15 1/4 oz. can)

1 c. coconut

1 c. chopped walnuts

1 tsp. vanilla

1 c. raisins


Sift flour, soda, cinnamon, and salt together. Set aside. Beat sugar, oil, and eggs with electric mixer until very well mixed. Gradually add flour mixture; fold in carrots, pineapple, coconut, walnuts, vanilla, and raisins. Bake in greased and floured two 8 inch pans or one 12x9 inch pan at 350 degrees for 1 hour.

Cream Cheese Frosting: Mix 4 oz softened cream cheese, 1/2 box powdered sugar, 1/2 stick margarine or butter and 1 tsp. vanilla until smooth.


Hide cake from the rest of the family so that you have plenty to enjoy :)

4 comments:

House Revivals said...

Mmmmm, carrot cake. With cream cheese frosting. Total comfort food...

Almost Precious said...

You are 100% carrot ... uh I mean correct. Carrot Cakes are not all created equal and I am always so disappointed when I order it in a restaurant and I end up with a slice of dry, tasteless dark brown cake. Your family recipe sounds much like one of my treasured carrot cake recipes. I clipped it out about 30 or more years ago and it was call "24 Karat Cake". Though it didn't have 24 carrots in it is a real gem, really moist and has lots of flavor. I'm going to copy your recipe and keep it with mine as one can't have enough great carrot cake recipes. :)

Lynn said...

I am SO making this cake today!
Love the sea glass flowers, too.

Miss Val's Creations said...

Mmmm! I have not eaten carrot cake in a long time so I am drooling right now! ~Val